Milt Protein (PROTAMINE)

Impact E

Origin:
Extracted from the inside of the ripe milt of the fish such as the salmon, the herring.

Ingredient:
Consisted of basic protein of the relatively small molecular weight,arginine in the amino acid composition is more than 60% .

Use:
The heat stability is high and has inhibiting action against grampositive bacteria in the environment from the acidity to the weak alkalinity.
Used as the preservatives such as fish processing products,meat processing products, daily dishes, noodles, fried foods and confectionary.


	The main characteristic of milt protein ●The mechanism of inhibiting action against gram-positive bacteria is identified as strong base of arginine. ●The concentration of inhibiting action against microorganisms is as below (in the trypto-soy liquid medium, pH6.5). 　Gram-positive bacteria ： range from 1 to 500 ppm 　Gram-negative bacteria ： range from 500 to 3000 ppm 　Yeast ： range from 2 to 500 ppm ●The milt protein is white or grayish color, amorphous powder, water solubility and not coagulated by heating. ●Antimicrobial activity of milt protein is stable in the pH range 3 to 9 and heating at 121℃ for 30 minutes.


	Inhibiting action against microorganisms 　*Culture conditions: Tripto-soy agar medium, pH 7.0, 30℃, 24 hours


	Storage stability test by using egg processing product （Dashimaki-Tamago）　*Storage at 30℃